First up, join John Hannan for his regular Friday Happy Hour on Friday at 5pm as he walks you through how to make the classic aperitivo drink via the delicious. Instagram page (@deliciousaus).
And it’s not just about the drink — lots of autumnal food goes really well with Aperol spritz.
It pairs perfectly with cheese boards, creamy risottos, tomato-based pastas and even meats such as Asian pork belly and slow-cooked beef cheeks.
There’s a full list of recipe ideas at delicious. Drinks, but to get you started here are a couple of our favourites:
Nothing signals crisp autumn nights like a warm bowl of pasta, dotted with rich parmesan. This rigatoni amatriciana, with capers for salty bursts of flavour, is just the dish to pair with a tart Aperol Spritz.
2 tbs. extra virgin olive oil, plus extra to drizzle
1/2 onion, thinly sliced
150g pancetta, rind removed, cut into cubes
400g jar tomato pasta sauce
Grated pecorino or parmesan, to serve
• Heat oil in a frying pan over medium heat, add the onion and cook for 2-3 minutes until softened. Add the pancetta and cook for a further 5 minutes or until slightly crispy. Add the sauce and bring to a simmer.
• Meanwhile, bring a large saucepan of salted water to the boil, add the pasta and cook until al dente. Drain.
• Toss the pasta with the sauce until combined, then serve with grated pecorino and a drizzle of oil.
BROCCOLINI AND PARMESAN RISOTTO
This stock-infused, parmesan-packed, meat-free risotto is the perfect answer to a chilly evening. Sprinkle over chopped hazelnuts for crunch
1.25L (5 cups) chicken or vegetable stock
1 cup (80g) finely grated parmesan, rind cut off, and reserved, plus extra shaved parmesan to serve
75g unsalted butter, chopped
1 onion, finely chopped
3 garlic cloves, crushed
1 1/2 cups (330g) arborio rice
2/3 cup (165ml) white wine
1 tbs. extra virgin olive oil, plus extra to drizzle
1/2 bunch broccolini
Micro parsley, to serve
Chopped hazelnuts, to serve
• Place the stock and parmesan rind in a saucepan over low heat to warm through.
• Meanwhile, melt 50g butter in a deep non-stick frying pan over medium-high heat. Add the onion and garlic, and cook, stirring, for 3 minutes or until softened but not coloured. Add the rice and cook, stirring, for 2 minutes to coat and heat through. Increase heat to high and add the wine. Cook, stirring occasionally, for 2 minutes or until the liquid is absorbed.
• Add the parmesan rind and 1L (4 cups) stock to rice mixture, stirring to combine. Bring to a gentle simmer, then cook, swirling pan occasionally, for 15 minutes or until rice is al dente. Remove and discard the parmesan rind, then stir through the grated parmesan, remaining stock and remaining 25g butter.
• Meanwhile, heat the oil in a frying pan over high heat. Add the broccolini and cook, turning halfway, for 4 minutes or until just tender. Cut into 3cm pieces.
• Divide risotto among serving bowls and top with broccolini, hazelnuts, shaved parmesan and micro parsley. Drizzle with extra oil to serve.